Strawberry and Cream Scone Cobbler

Preheat your oven to 200°C (180°C fan/gas mark 6). In a large mixing bowl, combine the hulled and halved strawberries with 1-2 tablespoons of caster sugar, depending on the fruit's natural sweetness. Gently stir in the strawberry jam, vanilla extract, lemon juice (or balsamic vinegar), and cornflour, taking care not to crush the berries. Transfer the mixture into an 18 x 28 cm baking dish.

To make the scone topping, sift the self-raising flour and baking powder into a large bowl. Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the 50g of caster sugar and a pinch of salt.

Make a well in the center of the flour mixture and pour in the buttermilk or plain yogurt. Use a cutlery knife to bring the ingredients together until they start to clump. Briefly knead the dough with your hands until it forms a rough, sticky ball, ensuring no dry flour remains.

Turn the dough onto a lightly floured surface and dust the top with more flour. Gently press it down into a disc about 1.5 cm thick. Use a small, round, fluted biscuit cutter to stamp out eight scones, re-rolling the offcuts as necessary. Arrange the scones in a single layer over the strawberry filling.